Dinnete
As Dinnete (depending on the region also Dennete , Deie , Dinnede , Dinne , Thin , Dünnele , Dinnele or Dennetle , see also regional expressions for Flan ) is called a specialty of the Swabian - Alemannic cuisine, the Alsatian tarte flambe but similar, usually smaller but baked with a hearty flour mixture. Dinneten are also the emergence of very close with the widespread mainly in Switzerland Flanrelated, the regional transitions are fluid. Dinneten are offered with different toppings, traditionally with onions and bacon , but also with apples , potatoes , cheese or other ingredients.
precursor
Dinnete are made from yeast dough , based on rolled bread dough. Before the bread was baked, a dough was formed from the yeast dough and placed in the oven for testing purposes to find out the correct temperature. If the dough became dark after a few seconds, the oven temperature was too high, if it was still not brown after about a quarter of an hour, then the oven temperature was too low.
After the bread was baked, the rest of the yeast dough was topped and baked with the remaining heat from the wood oven.
Basic ingredients
Bread dough made from 812 flour with yeast and a little salt and very little caraway seeds. Topping of onions, bacon, sour cream and chives. Also sweet toppings, e.g. B. apples are possible.